This light and delicious Mediterranean orzo salad topped with crispy harissa tofu is the ideal summer dinner dish. The orzo salad is full of flavour from the tangy olives, sweet sun-dried tomato and fresh basil, while the deep fried harissa tofu adds the perfect touch of crunch and heat. Ready and on the table in less than 20 minutes, enjoy as a quick mid-week meal or packed lunch.
Ingredients (serves 2):
2 cups orzo pasta
¼ cup good quality olive oil
Pinch chilli flakes
1 cup sundried tomatoes
1 cup Kalamata olives
1 lemon
Handful fresh basil
1 vegetarian stock cube
For the tofu:
1 packet tofu
½ cup plain flour
2 cups vegetable oil for frying
3 tbsp harissa paste
Method:
- Simmer the orzo in vegetable stock until cooked. Drain and drizzle over a little olive oil.
- Chop the sun-dried tomatoes and olives and rip the basil leaves. Combine with the orzo pasta. Add a sprinkle of seasoning and a pinch of chilli flakes.
- If you want to add protein, place the tofu between two plates and leave a weight on top for about 10 minutes to help extract the excess liquid from the tofu. Once pressed, dice the tofu into 2 inch cubes, dust in flour and deep fry for a couple of minutes until the exterior is crispy and lightly golden. Remove and place on a kitchen towel to soak up any excess vegetable oil.
- Mix the harissa paste with some olive oil and coat the tofu before serving on top of the orzo salad.
Nutrition (per serving):
Calories 942
Total Fat 41.4g
Total Carbohydrate 125.6g
Protein 29.3g
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